Wheatland Cafe: Artichoke Cheese Pinwheels
Published Wednesday, December 19, 2012 3:55PM CST
Artichoke Cheese Pinwheels
These puff pastry pinwheels are adorable. Once you get the hang of making a pinwheel, they are a snap to make. The filling is also delicious on its own as a spread for crackers.
Makes about 20-24
150 g cambozola cheese
1-398 mL can whole artichokes in water, well rinsed and drained
½ cup (125 mL) thinly sliced oil-packed sundried tomatoes
1 clove garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme leaves
2 tsp (10 mL) Dijon mustard
¼ tsp (1 mL) black pepper
generous pinch kosher salt
1 ½ packages of puff pastry
1 beaten egg, for brushing
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Cut the cheese into ¼” (.5 cm) pieces. Chop the artichokes well.
In a medium bowl, combine the cheese, artichokes, sun-dried tomatoes, minced garlic, mustard, pepper and salt. Combine well.
On a floured surface, roll out one block of puff pastry to a 9-inch by 9-inch (23 x 23 cm) rectangle. Using a pizza cutter or sharp knife, cut the pastry into thirds lengthwise and then into thirds crosswise to create 9 equal squares.
Taking one square, brush with beaten egg. Cut a 1-inch (2.5 cm) cut on each corner toward the centre of the square leaving a uncut portion in the centre of the square. Place a tablespoon of the filling in the centre. Fold one tip toward the centre of the filling. Repeat with every other tip, overlapping the tip points to seal. Place a small amount of filling on top of the pinwheel, covering the tip points. Repeat until all the filling is used.
Bake for 25-30 minutes.